More Recipes Like Sweet 'n' Sour Meatballs

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Sweet N Sour Meatballs

Submitted by: Diana Thomas
Provided by: Taste of Home

I often serve these meatballs as an appetizer at parties or over steamed rice as a main entree for dinner.

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Sweet and Sour Meatballs II

Submitted by: Cathy

Meatballs are made with ground beef, onions, egg, and bread crumbs, browned in a skillet, and simmered with vinegar, soy sauce, cornstarch, ketchup, and sugar until the sauce thickens.

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Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu)

Submitted by: Poni

Beef meatballs, carrot, onion and pineapple pieces simmered in a pineapple sweet and sour sauce. Serve hot over steamed white rice.

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The Best Sweet and Sour Meatballs

Submitted by: Kim Robinson

Beef meatballs are browned, then simmered in a sweet and sour sauce. Great as an appetizer or as a main dish served over rice.

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Lana's Sweet and Sour Meatballs

Submitted by: Lana

Beef meatballs in a pineapple and brown sugar sauce with pineapple chunks, carrot, and green pepper. It's great as a main dish, but can also be used as an appetizer.

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Sweet and Sour Meatballs I

Submitted by: Tammy Moore

This is a slow-cooker recipe for meatballs made of ground beef combined with onion and egg. They are simmered for 4 to 5 hours with chili sauce, grape jelly, and lemon juice.

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Sweet and Sour Meatballs V

Submitted by: Donna

These meatballs, swimming in chili sauce and grape jelly, are great as appetizers or as a main dish. Serve over your favorite pasta.

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Sweet and Sour Meatballs IV

Submitted by: Rachel

Beef meatballs simmered in a sauce of brown sugar, lemon and pineapple juice, with chopped green pepper and pineapple chunks. Great served over rice.

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Sweet and Sour Meatballs II

Submitted by: Pam Somers

The hearty taste of seasoned beef and the flavors of sweet and sour distinguish these meatballs. Make this for a special occasion as an appetizer or for every-day dinner.

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Sweet 'N' Sour Meat Loaf

Submitted by: Tia Yeatts
Provided by: Taste of Home

'I found this down-home recipe in a cookbook published by patrons and friends of the small independent school where I teach third grade,' writes Tia Yeatts of Tappahannock, Pennsylvania.

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